½ cup (120 ml/4 fl oz) coconut milk or
heavy whipping cream
½ cup (120 ml/4 fl oz) water or almond
¼ teaspoon sugar-free vanilla extract
or 1/8 teaspoon vanilla powder
1 tablespoon (10 g/0.4 oz) granulated
erythritol or Swerve
1 ounce (28 g) Do-it-yourself White
Chocolate (web page 34)
1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil
Few drops liquid stevia, to style (elective)
In a small saucepan, mix the coconut milk, water, vanilla, salt, and erythritol.
Carry to a boil. When bubbles kind on high, take away the combination from the warmth.
Add the white chocolate and MCT oil and let it soften whereas stirring. In order for you a
sweeter style, add the stevia and stir once more. With a hand blender, pulse for a couple of
seconds till clean and frothy. Serve sizzling!